Chicken and bacon risotto is a filling budget meal, perfect for a midweek dinner. Cooked in one pot, you’ll save on washing up too!
Chicken and Bacon Risotto
I love how filling and creamy a risotto is.
For a basic ingredient like rice, this dish can fill you up!
It’s also a great recipe to use up leftovers from a roast chicken. Yes, you can go out and buy some chicken thighs, but you can stretch the dark meat, legs and wings from your Sunday roast and use up leftovers in this midweek meal.
While you can also buy risotto rice, there isn’t really any point. Standard long grain rice works absolutely fine and tastes exactly the same!
It’s also a great recipe to use up vegetables that may have seen better days. If you’ve got some limp spinach, it would work really well in this risotto, so don’t worry about making this recipe your own.
Enjoy one of our family favourite meals.
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Chicken and Bacon RisottoPrint Pin Rate
- 2 tbsp oil
- 4 chicken thighs (or leftover chicken) chopped
- 5 bacon rashers
- 1 onion chopped
- 2 garlic cloves crushed
- 150 g mushrooms chopped
- 250 g rice
- 1 ltr chicken stock
- 200 g peas
- 80 g parmesan
- 1 bunch fresh parsley
- Black Pepper
- In a non-stick pan, add a dash of oil and cook the chicken, ensuring it is thoroughly cooked through and then set to one side in a bowl.
- Gently heat 1 tbsp oil and sauté the bacon until crispy. Add the onions, then add the garlic and mushrooms and cook for 4-5 minutes until lightly golden.
- Add the rice and frequently stir until all the juice from the pan has been absorbed (approximately 1 minute).
- Add ¼ of the chicken stock, cook for 5 minutes, add another ¼ of the stock and cook for another 5 minutes. Then add another ¼ of the stock and cook for another 5 minutes.
- Add the chicken and peas and the remainder of the stock and cook for a further 5 minutes. The risotto should be fluffy on the outside with a slight bite in the middle.
- Remove from the heat, and add the parmesan, parsley, and pepper to taste (no salt needed as the bacon is salty), then put the lid on and leave for 5 minutes. Stir through and serve.